80 BREWS BOX BREW GUIDES

HONDURAS SHG EP
La Paz, Marcala, HONDURAS – MEDIUM ROAST

With a history stemming back to ancient Maya, Honduras is the largest exporter of coffee in Central America, due it’s excellent soil and dependable climate. The classification SHG (strictly high grown) is given to coffee grown over 1350 metres; allowing slow maturing fruit and denser bean – attributing to its complex and balanced taste.

CULTIVATION:
Catuai, Catruua, Pacas, Bourbon
Washed
1350+ masl

FRENCH PRESS:
Grind 35g coffee very coarse. Add 500ml just boiled water. Wait for 4 minutes. Break the crust with a spoon and stir. Use spoon to remove grounds from surface. Add plunger. Plunge. Decant into server to stop extraction.
Dark chocolate notes with low berry like acidity. Deep and complex.

V60:
Wet paper filter. Add 13.5g of medium coarse ground coffee. Quickly add 50g off boil water. After 30 seconds top up to 100g. After 1 minute slowly top up to 250g. Total brew time should be 3 minutes.
Soft orange notes with a balanced, chocolate aftertaste. Full bodied.

AEROPRESS:
Add paper filter, wet it and screw on filter cap. Add 18g medium ground coffee to Aeropress. Add 250g off boil water. Add plunger and wait for 1 min to brew. Remove plunger. Stir. Plunge.
Deep and complex chocolate notes with a rounded almost velvety mouthfeel.

ESPRESSO:
20g dose / 40g espresso yield / 30s
Lively raspberry like acidity with subtle lingering caramel notes. Medium bodied.

MOUNT KENYA AA
Kiunyu AA, Ngariama, Kirinyaga District, KENYA – LIGHT ROAST

The Kiunyu Factory, located in the Gichugu Division of Kirinyaga boasts 1100 active smallholders who also grow macadamia, beans, banana and maize. This area has deep red, volcanic soil and excellent annual rainfall.

CULTIVATION:
SL28 & SL34
Washed / Sun dried
1644 masl

FRENCH PRESS:
Grind 37.5g coffee very coarse. Add 500ml just boiled water. Wait for 4 minutes. Break the crust with a spoon and stir. Use spoon to remove grounds from surface. Add plunger. Plunge. Decant into server to stop extraction.
Soft, slick tangerine-like acidity. Notes of cocoa. Velvety body.

V60:
Wet paper filter. Add 12.5g of medium coarse ground coffee. Quickly add 50g off boil water. After 30 seconds top up to 100g. After 1 minute slowly top up to 250g. Total brew time should be 3 minutes.
Deep Caramel, Golden Raisin and medium acidity. Chewy and full bodied.

ESPRESSO:
20g dose / 42g espresso yield / 28s
Juicy Grapefruit and mandarin notes, crisp acidity. Full molasses-like body

PURE LINTONG
Lintongnihuta, Lake Toba Region, SUMATRA – MEDIUM ROAST

This Indonesian Sumatra Grade 1 Lintong coffee originates southwest of Lake Toba, one of the worlds deepest inland bodies of water. The land in this region rises to a high plateau, providing the altitude necessary for coffee cultivation. The milling process of Giling Basah creates one of the most recognisable profiles; woody, earth and with low acidity.

CULTIVATION:
Ateng, Bergendal
Giling Basah (wet hulled), Sun dried
1500 – 1800 masl

FRENCH PRESS:
Grind 35g coffee very coarse. Add 500ml just boiled water. Wait for 4 minutes. Break the crust with a spoon and stir. Use spoon to remove grounds from surface. Add plunger. Plunge. Decant into server to stop extraction.
Deep spice notes with low acidity. Extremely full bodied.

V60:
Wet paper filter. Add 14g of medium coarse ground coffee. Quickly add 50g off boil water. After 30 seconds top up to 100g. After 1 minute slowly top up to 250g. Total brew time should be 3 minutes.
Deep dark chocolate notes. Low acidity. Full bodied.

AEROPRESS:
Add paper filter, wet it and screw on filter cap. Add 18g medium ground coffee to Aeropress. Add 250g off boil water. Add plunger and wait for 1 min to brew. Remove plunger. Stir. Plunge.
Subtle spice notes with a lingering low citrus acidity. Syrupy and heavy bodied.

ESPRESSO:
20g dose / 40g espresso yield / 26s
Slick earthy notes with low grapefruit acidity. Medium to light body.

FUYAN
Fuyan Coffee Collective, Yunnan Province, CHINA – LIGHT / MEDIUM ROAST

Coffee has a relatively young history in China, but is already beginning to gain a fast reputation within speciality coffee. This washed Catimor from Mr. Li’s seven year old trees grows alongside sugar cane, tea, fruits and vegetables. With a dedication to grow in quality in the future, we expect to see more from this part of the world.

CULTIVATION:
Catimor
Fully Washed
1600 – 1650 masl

FRENCH PRESS:
Grind 35g coffee very coarse. Add 500ml just boiled water. Wait for 4 minutes. Break the crust with a spoon and stir. Use spoon to remove grounds from surface. Add plunger. Plunge. Decant into server to stop extraction.
Deep spice notes with low acidity. Coating and extremely full bodied.

V60:
Wet paper filter. Add 15g of medium coarse ground coffee. Quickly add 50g off boil water. After 30 seconds top up to 100g. After 1 minute slowly top up to 250g. Total brew time should be 3 minutes.
Bright lychee acidity. Subtle floral notes. Tea like body.

AEROPRESS:
Add paper filter, wet it and screw on filter cap. Add 18g medium ground coffee to Aeropress. Add 250g off boil water. Add plunger and wait for 1 min to brew. Remove plunger. Stir. Plunge.
Tropical acidity with subtle almond notes. Creamy body.

ESPRESSO:
20g dose / 50g espresso yield / 29s
Balanced hazelnut notes. Clean grape-like acidity. Rounded medium body.